Champurrado - Mexican Hot Chocolate

1. 1

   In a large saucepan, bring water and cinnamon stick to a boil.

2. 2

   Add chocolate, stirring until melted. Add vanilla.

3. 3

   Stir in the cans evaporated milk and the condensed milk; bring to a simmer.

4. 4

   Add the masa harina or cornstarch mixture, stirring well to combine.

5. 5

   Heat until thickened. Remove cinnamon sticks before serving.

6. 6

   May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.